两种产地黄小米多酚的提取及其对神经细胞氧化损伤的保护作用  

Polyphenols extraction from two kinds of origins of millet yellow and their protective effects on oxidative injury on nerve cells

作　　者：梁婷 陆奕成 刘彤 管彤 李森[1] LIANG Ting;LU Yicheng;LIU Tong;GUAN Tong;LI Sen(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品与发酵工业》2022年第2期139-143,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31901609);2020年上海理工大学大学生创新创业训练项目(XJ2020297)。

摘　　要：该研究选取具有代表性的山东金乡金小米和河北蔚县桃花小米,比较二者多酚的含量及种类,并通过建立过氧化氢(H_(2)O_(2))诱导的SH-SY5Y氧化应激损伤的神经细胞模型,探究不同处理方式下小米多酚对神经细胞氧化损伤的保护作用及最佳作用浓度。结果表明,桃花小米多酚含量更高,金小米中多酚种类较多,小米多酚中黄酮类化合物占主要成分。预处理的方式下200~300μg/mL 2种小米多酚都可以保护SH-SY5Y免受H_(2)O_(2)的氧化损伤。The representative millet jinxiang golden millet in Shandong province and millet peach blossom in Yuxian county, Hebei province were used as raw materials to compare the content and types of polyphenols in them. And the oxidative stress damage model of SH-SY5 Y induced by hydrogen peroxide(H_(2)O_(2)) was established to explore the protective effect of millet polyphenols and the optimal concentration under different treatments. The results showed that the content of polyphenols in Taohua millet was higher than that in golden millet, and the polyphenols in millet were mainly composed of flavonoids. Both two millet polyphenols could protect SH-SY5 Y from the oxidative damage of H_(2)O_(2)when the cells were pretreated with a concentration of 200-300 μg/mL.

关 键 词：小米多酚 高效液相色谱 黄酮 氧化应激 神经保护 

分 类 号：R284.2[医药卫生—中药学]